The Recipes


Yes, it was made into a movie.  It is also one of the best ways to clean out your produce drawer as long as you have a few staples on hand: tomatoes, eggplant, and some variety of squash.  Tonight, I'm eating it with just a bit of crusty bread, but keep this recipe as a staple in your arsenal.  It is an excellent base/side  for almost any meat dish.



- 1 medium onion
- 1 green bell pepper
- 2 ribs celery
- 1/2 small eggplant
- 1/2 summer squash
- 2 large tomatoes
- pinch red pepper
- 3 garlic cloves, minced
- 2 T. tomato paste
- salt
- pepper
- olive oil
- shaved parmiagano reggiano for garnish

Cut all of the vegetables into approximately the same size chunks.  Heat 2 T. of olive oil in a large pot.  Add the onion, celery and bell pepper.  Season with salt and allow to sweat for 7-8 minutes.  Add the garlic and red pepper, stir and cook for one minute.  Add the tomatoes and let them cook down to release their juices.  Stir in the eggplant and squash and add the tomato paste.  Stir everything to combine, season again to taste and allow to simmer for 20-25 minutes.

Spoon into bowls, garnish with the cheese, and serve with toasted bread on the side.